Turkish Kunefe
Crisp buttery kataifi pastry layered with mild melting cheese, fragrant syrup, and pistachios.
Equipment
- 10-inch round metal baking pan
- Medium saucepan
- Large mixing bowl
- Kitchen shears
Ingredients
Syrup
- 2 cups granulated sugar
- 1 1/2 cups water
- 1 tbsp fresh lemon juice
- 1 tbsp orange blossom water optional
Pastry and Filling
- 1 lb kataifi pastry thawed
- 3/4 cup clarified butter or ghee melted
- 1 lb akkawi cheese desalted, drained, and shredded
- 1/2 cup shelled pistachios roughly chopped
Instructions
Prepare Syrup and Cheese:
- Combine sugar and water in a saucepan. Bring to a boil, then simmer for 8 minutes. Add lemon juice, simmer 2 minutes, remove from heat, and stir in orange blossom water. Cool completely.
- If the akkawi is salty, soak it in cold water for 30 minutes, changing the water once. Drain, pat dry, and shred.
Assemble:
- Heat the oven to 375°F (190°C). Cut the kataifi into short strands and toss thoroughly with melted clarified butter.
- Press two-thirds of the pastry firmly across the base and slightly up the sides of the pan. Spread cheese evenly, leaving a narrow border.
- Cover with the remaining pastry and press gently into an even layer.
Bake and Syrup:
- Bake for 30 to 35 minutes, until deeply golden and crisp.
- Immediately pour about three-quarters of the cool syrup evenly over the hot kunefe. Rest 5 minutes, garnish with pistachios, and serve with extra syrup alongside.
Notes
- Low-moisture mozzarella can replace akkawi, though the flavor will be milder.
- Use clarified butter rather than whole butter to keep the pastry crisp and prevent burnt milk solids.
Nutrition
Calories: 575kcalCarbohydrates: 71gProtein: 15gFat: 27gSaturated Fat: 15gCholesterol: 65mgSodium: 390mgFiber: 2gSugar: 49g